Post by mrswaz on Dec 29, 2016 20:02:36 GMT -5
Wowzers, is this good!
I found the recipe at Smitten Kitchen and followed it precisely. It was SO easy. The only thing I did differently is that I did not buy a new bottle of Irish Whiskey, as I already had a bottle of Tennessee Whiskey on hand. We do not have discerning palates when it comes to whiskey, so I figured it would be okay.
Luscious and smooth. This is going to be a very nice thing to have this weekend. If you go to the recipe on her website, there are a lot of people chiming in with tweaks in the comments. I might make a coquito/horchata version very soon.
Homemade Irish Cream
1 teaspoon unsweetened cocoa powder
1 cup (235 ml) heavy or whipping cream
1 (14-ounce or 415 ml) can sweetened condensed milk
1/2 teaspoon vanilla extract
1 cup (235 ml) Irish whiskey (SK used Jameson)
In the bottom of a pitcher, whisk cocoa powder and a spoonful of cream into a paste. Slowly, whisking the whole time, add more cream a spoonful at a time until the paste is smooth and loose enough that you can whisk the rest of the cream in larger splashes. Once all of the cream is in, whisk in condensed milk, whiskey and vanilla. Cover with lid or plastic wrap and keep in fridge for up to two weeks, possibly longer.
Serve in a tiny tumbler filled with ice, or splashed into coffee.
